Blackberry Lemon Ice Cream

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Blackberry Lemon Ice Cream by VeguKate

Serves 4

3 ripe bananas, frozen*

⅓ cup full-fat coconut milk (from a BPA-free can)

1 heaped teaspoon fresh lemon zest

½ heaped cup fresh blackberries 

Method:

In the base of a food processor or high-speed blender add in frozen banana coins, coconut milk, and lemon zest. Blend until bananas are broken down and resemble a soft-serve consistency. Add in blackberries and blend for a few seconds more, or until blackberries are incorporated and color turns a deep and dark purple.

Serve immediately as soft-serve, or spoon into a container and let chill in the freezer for 2-3 hours until ice cream has firmed up. 

Garnish ice cream with fresh blackberries and fresh lemon zest if desired. Enjoy! 

Leftover ice cream will keep in freezer for 3-4 days! When you’re ready to eat, let ice cream sit at room temperature for about 5 minutes to allow it to soften up a bit.

*Make sure your bananas are nice and ripe, meaning they have lots of brown spots all over them. This ensures the bananas are sweet (and digestive friendly) and creates an ice cream that does not require additional sugar. Slice your bananas into coins and place in the freezer for at least 8 hours to firm up.

Courtesy of Kate Gavlick of VeguKate

#theinspiredkitchen

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4 responses to Blackberry Lemon Ice Cream

  1. Looks delicious! I love making ice cream with frozen bananas using my food processor, but I usually stick to chocolate creations. I will have to try this!

    • Feel free to post and share when you do! You can get so creative with ‘n-ice cream’…i’ve made green tea by adding Matcha and even a peach ‘cobbler’ flavor with fresh peaches, cinnamon and graham cracker bits. The possibilities are endless!

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